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Dessert Decision & Recipe

I just want to say a resounding “Thank You” to all of you who “voted” in my dessert post on Tuesday. The “winner” was the Pumpkin Chocolate Cheesecake, with you all anyway. But me, I’m goin’ for the cheesecake for a couple of reasons.

1. I am making most of the rest of the dinner (except the turkey, thanks to my BIL) including my first attempt at homemade dinner rolls and so I need simple desserts. After I started really reading the recipe I realized, that chocolate cheesecake mumbo-jumbo is WAY too complicated. The cheesecake, pretty easy and it can be made the day before.

2. I could NOT STOP thinking about it drizzled with caramel sauce.

So there you have it. Y’all did help me decide. Julie even suggested that I do the cheesecake with chocolate cookie crust and I may explore that possibility cause boy it does sound like a good compromise!

Here’s the Recipe. Please let me know if you try it to. I would LOVE to know!

To make the crust:Heat oven to 400 degrees. In a medium bowl, combine the graham cracker crumbs, sugar and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 t0 10 minutes. Let cool.

To make the filling:Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

Pour the mixture into the crust and refrigerate, covered until firm at least 2 hours and up to 2 days.

By the way, I got this recipe out of the Nov. 2008 issue of Real Simple magazine.

And here’s a recipe from All Recipes for the caramel sauce that I will be drizzling over this bad boy. (gee, I sure hope it’s as good as I am making it out to be. If not I got pumpkin and pecan pie, right?)

STIR in sweetened condensed milk (mixture will foam up); do not scrape sides of pan. One tablespoon at a time, add 1/4 cup butter, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth.

My dad is a cheesecake making expert (he makes three things: mac n’ cheese, sausage peppers & onions, and cheesecake – that’s it) and he uses the chocolate graham crackers for crust fairly regularly and it is divine! Good luck!

Oh funny, I made that Pumpkin Chocolate Cheesecake from BHG and posted about it last week. So, if you DO change your mind read my post 1st. It was good but I would change a couple of things. And very easy!!!!

You made the right choice! Sounds scrumptious…espeically with caramel AND hot fudge drizzled over it? Oh, and if you have leftovers, I’ve be happy to take it off your hands when I see you that weekend. ;o)

I was going to make a pumpkin pie, boring I know, but my dad bought one. Then I thought..hmm pumpkin cheesecake, I must search for a recipe, and then I found yours! You have saved the day. I will be making it tomorrow!